Comments on: A Sandwich Over a Year in the Making http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/#utm_source=rss&utm_medium=rss&utm_campaign=a-sandwich-over-a-year-in-the-making Tasty Photos and Recipes Thu, 11 Mar 2010 02:12:54 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Sally http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/comment-page-1/#comment-31814 Sally Sun, 27 Apr 2008 18:06:04 +0000 http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/#comment-31814 I HAVE AVOIDED NITRITES FOR MANY YEARS SO WAS DELIGHTED TO FIND THIS RECIPE. AS A SINGLE PERSON 5 POUNDS OF BRISKET IS TOO MUCH AT ONCE. CAN THE BRISKET BE FROZEN AND WOULD YOU DO THIS AFTER BRINING OR AFTER IT HAS BEEN FULLY COOKED? ANY IDEAS OUT THERE? CAN HARDLY WAIT TO TRY IT IN SANDWICHES AND HOMEMADE CORNED BEEF HASH! I HAVE AVOIDED NITRITES FOR MANY YEARS SO WAS DELIGHTED TO FIND THIS RECIPE. AS A SINGLE PERSON 5 POUNDS OF BRISKET IS TOO MUCH AT ONCE. CAN THE BRISKET BE FROZEN AND WOULD YOU DO THIS AFTER BRINING OR AFTER IT HAS BEEN FULLY COOKED? ANY IDEAS OUT THERE? CAN HARDLY WAIT TO TRY IT IN SANDWICHES AND HOMEMADE CORNED BEEF HASH!

]]> By: ana http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/comment-page-1/#comment-15884 ana Wed, 23 May 2007 03:47:18 +0000 http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/#comment-15884 Love your blog! Thanks for sharing your corned beef recipe. Just made some last night from an old family recipe but as we hadn't made it in a few decades we were a little rusty. Was so happy to see your version and will try it next week! Would this be suited to corned beef hash do you think? Would I just shred the meat and saute with potatoes? Love your blog! Thanks for sharing your corned beef recipe. Just made some last night from an old family recipe but as we hadn’t made it in a few decades we were a little rusty. Was so happy to see your version and will try it next week! Would this be suited to corned beef hash do you think? Would I just shred the meat and saute with potatoes?

]]> By: L http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/comment-page-1/#comment-15203 L Sun, 06 May 2007 20:07:02 +0000 http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/#comment-15203 Hi Rachel - well, on the healthy front, I guess that depends on what you are trying to do. By making it yourself, you can reduce the fat some (although not too much, or it won't be very good). But, it's still brined meat, so it will be high in salt no matter how you slice it. Definitely the lack of nitrites is much better for you though. It's also definitely great for Reubans, as well as served with some cabbage/carrots/potatoes. -L Hi Rachel – well, on the healthy front, I guess that depends on what you are trying to do. By making it yourself, you can reduce the fat some (although not too much, or it won’t be very good). But, it’s still brined meat, so it will be high in salt no matter how you slice it. Definitely the lack of nitrites is much better for you though.

It’s also definitely great for Reubans, as well as served with some cabbage/carrots/potatoes.

-L

]]> By: Rachel http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/comment-page-1/#comment-15202 Rachel Sun, 06 May 2007 19:43:03 +0000 http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/#comment-15202 I'm being a bit lazy and just asking you even though I probably could browse for the answer (you seem like you've put a lot of work into this, though)...aside from all of the preservatives, does making corned beef this way make it much healthier? I've always heard quite negative things about corned beef, but never really understood what made it less desirable than all of the other deli meats. Would this corned beef be suited to a Reuben, or is it a bit more substantial than that, if that makes sense? I’m being a bit lazy and just asking you even though I probably could browse for the answer (you seem like you’ve put a lot of work into this, though)…aside from all of the preservatives, does making corned beef this way make it much healthier? I’ve always heard quite negative things about corned beef, but never really understood what made it less desirable than all of the other deli meats. Would this corned beef be suited to a Reuben, or is it a bit more substantial than that, if that makes sense?

]]> By: Yvo http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/comment-page-1/#comment-14584 Yvo Mon, 16 Apr 2007 20:42:35 +0000 http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/#comment-14584 Hmm, interesting. I usually just buy that big bag of corned beef- it's already brined and pinkish- that tells you to drop it in a pot of water or stock and cook xx time blah blah. I never considered brining it myself... but that looks so delicious. With some homemade rye bread, perhaps even more so? ;) Hmm, interesting. I usually just buy that big bag of corned beef- it’s already brined and pinkish- that tells you to drop it in a pot of water or stock and cook xx time blah blah. I never considered brining it myself… but that looks so delicious. With some homemade rye bread, perhaps even more so? ;)

]]> By: Anita http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/comment-page-1/#comment-14455 Anita Sat, 14 Apr 2007 00:30:02 +0000 http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/#comment-14455 We swear by the Cooks Illustrated version. I think it's about a week in the brine. No nitrites or other hard-to-get ingredients, so it's brown, not pink. But it's delish anyway. We swear by the Cooks Illustrated version. I think it’s about a week in the brine. No nitrites or other hard-to-get ingredients, so it’s brown, not pink. But it’s delish anyway.

]]> By: Rebecca http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/comment-page-1/#comment-14405 Rebecca Thu, 12 Apr 2007 16:20:14 +0000 http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/#comment-14405 I'm impressed; I love corned beef but only make it once a year, on St. Paddy's Day, due to all the preservatives and such (see my post at http://technically.us/eat/articles/2007/03/15/mom-make-a-st-patricks-day-dinner ) but you have inspired me to corn my own brisket. Then we could eat it a lot more often. Love your site, too! I’m impressed; I love corned beef but only make it once a year, on St. Paddy’s Day, due to all the preservatives and such (see my post at http://technically.us/eat/articles/2007/03/15/mom-make-a-st-patricks-day-dinner ) but you have inspired me to corn my own brisket. Then we could eat it a lot more often.

Love your site, too!

]]> By: cam http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/comment-page-1/#comment-14404 cam Thu, 12 Apr 2007 15:18:31 +0000 http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/#comment-14404 And as appetizing as it looks, it tasted even better! I'm really hoping we can add this to some regular rotation, since it totally sated my deli craving - which I'm sure will be back again soon! Note - for the 1 gallon plastic bag she used a ziplock - which is probably obvious to all you foodies out there but I figured I would clarify:-) And as appetizing as it looks, it tasted even better! I’m really hoping we can add this to some regular rotation, since it totally sated my deli craving – which I’m sure will be back again soon!

Note – for the 1 gallon plastic bag she used a ziplock – which is probably obvious to all you foodies out there but I figured I would clarify:-)

]]> By: bea at La tartine gourmande http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/comment-page-1/#comment-14397 bea at La tartine gourmande Thu, 12 Apr 2007 12:26:18 +0000 http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/#comment-14397 What a project indeed! Persevering has definitely paid off in the great result. Looks very appetizing! What a project indeed! Persevering has definitely paid off in the great result. Looks very appetizing!

]]> By: nikki http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/comment-page-1/#comment-14392 nikki Thu, 12 Apr 2007 06:51:22 +0000 http://cookandeat.com/2007/04/11/a-sandwich-over-a-year-in-the-making/#comment-14392 Oooooh...this looks fabulous! Corned beef is one of those things we can't get here....this will be on my "to try" list! :) Oooooh…this looks fabulous! Corned beef is one of those things we can’t get here….this will be on my “to try” list! :)

]]>